Walnut crusted salmon with avocado salad
Perfect for every night of the week.
Servings 2 servings
Calories 647kcal
Ingredients
- 8 ounces wild-caught salmon
- 1/4 cup breadcrumbs gluten-free if needed
- 1/3 cup walnuts
- 1/8 tsp sea salt
- 1/4 tsp pepper
- 1/2 tsp dried dill
- 3 Tbs fresh lemon juice
- 1 Tbsp olive oil
Salad ingredients
- 1 ripe avocado diced
- 2 roma tomatoes diced
- 1 Tbsp olive or walnut oil
- 2 Tbsp fresh lemon juice
- 2 Tbsp fresh basil sliced
- sea salt to taste
- pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Rinse salmon filets and place into a glass baking dish.
- Pour breadcrumbs, walnuts, salt, and pepper into a food processor and combine until walnuts are finely chopped.
- Mix dill into walnut mixture and set aside.
- Drizzle salmon with lemon juice.
- Spoon walnut mixture onto each filet and drizzle with olive oil.
- Cover tightly with foil and bake for 15 minutes.
- While salmon is cooking, dice avocado and tomatoes and place into a mixing bowl. Set aside.
- Combine olive oil, lemon juice, and a dash of salt and pour over avocado mixture, stir to combine.
- Top salad with sliced basil and serve alongside salmon.